Takamura Hamono(blacksmith) can be found in Takefu Village (Echizen) in Fukui Prefecture. It is run by 3rd generation blacksmith Terukazu Takamura who inherited the shop from his father Toshiyuki Takamura San. With over 30 years experience, his blades are known for an extremely refined and long lived edge. They've been gaining recognition worldwide by cooks and even ranked #1 in a consumer test report by Smartson in Sweden, beating out every "top of the line" European knife in the running. Perfect for the chef who wants a low maintenance knife that'll stay sharp like no other. This series of knives have been made with one of my fave steel types, R2. The Damascus or Suminagashi cladding steel is acid etched to reduce friction when cutting, they even include a fitted wooden saya for ultimate coolness, and knife care!
In 1980, Echizen was the first production centre for forged blades to be awarded the nationally recognized Traditional Craft Product accolade. Blades have been hand forged here since Muromachi period (1392-1573).
This R2 is a very hard powder stainless steel for an extremely long lived edge and is rather tougher than many super hard powder steels. Having a light, thin blade this knife is capable of extreme sharpness and glides through food. These are great little workers and don’t have to be babied as much as some powder steel blades. The handle is made of Pakka wood with a welded bolster and is practically indestructable. It took me over a year to track down Takamura San after seeing their knives displayed at Takefu train station. I’m a major fan.
All knives in this line come with an awesome handmade black wooden says (sheath). Cool huh?
|Steel Type||R2 Powder Stainless Steel|
|Handle Material||Pakka wood with welded bolster|